Perfect for the avocado obsessed.

DIRECTIONS

1. Preheat oven to 350° and spray a pie dish with nonstick cooking spray.

2. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined.

3. Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.

4. Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth.

5. Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more.

6. Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.

INGREDIENTS
FOR THE CRUST
10 graham crackers
1/3 c. granulated sugar
6 tbsp. butter, melted
kosher salt
FOR THE FILLING
2 8-oz blocks cream cheese, softened
2 ripe avocados, peeled and pitted
1 c. sugar
Pinch salt
3/4 c. heavy cream
1/2 c. fresh lime juice
Zest of 1 lime
small lime wedges (for garnish)

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